Cheese costs more than beans, and less than most cuts of meat. A good American cheese costs about twenty-five cents per pound. Taking account of composition as well as cost per pound, we find that a given amount of money buys about twice as much food value when spent for cheese as it would if spent for beef. See Fig. 45. [Illustration: FIG. 45.——100-Calorie portions of cheese. No. KIND WEIGHT OF PORTION, OUNCES 1. Swiss 0.8 2. Cream 0.9 3. American 0.8 4. Roquefort 1.0 5. Parmesan 1.9 6. Cottage 3.2 _A. Fowler, Photographer._] =Care of cheese in the pantry.=——Cheese should be kept dry and covered, that its odor may not be noticeable. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly sterilized before each new purchase is put away. GENERAL METHODS AND RECIPES =1. Uncooked cheese.=——Serve a cream cheese with a salad of lettuce, and the imported cheeses with crackers and fruit for dessert. American cheese may be thinly sliced and used in sandwiches. A small piece of cheese with apple pie or pudding is an old-fashioned combination that is always agreeable, but sometimes difficult of digestion. =2. Cottage cheese.= Use sour milk that has set. Other ingredients: salt to taste, cayenne pepper or paprika, if liked. Quality and flavor are improved by the addition of a tablespoonful of butter or two tablespoonfuls of cream to a pint of the curd, but these are not necessary. Warm the milk slowly, until the whey begins to separate from the curd. If this process is continued too long, and the milk becomes hot, the curd will be tough. Place a piece of cheesecloth over a bowl, pour in the curds and whey, and lift the cloth carefully, allowing the whey to run through. Squeeze out the remaining whey. Add the seasoning and other ingredients to the curd, shape in balls, and chill before serving. It is delicious served with lettuce and dressing as a salad, or with gingerbread for dessert at luncheon or supper. =Principles of cooking cheese.=——The fat in the cheese is melted by heat. The protein is toughened by a high temperature, therefore a low temperature process should be used. =3. Cheese cooked with other food materials.=——A creamy cheese should be selected for cooking. Cheese may be grated and sprinkled on the top of potato on the half shell, or any other mashed potato; or it may be sliced and placed with each layer in escalloped potato. Its use is common with macaroni; and a dish of macaroni with milk and cheese is a good meat substitute, and may be used as the main dish of a luncheon or simple dinner. Those to whom cheese is agreeable will find many places for its use. Its flavor harmonizes with celery and with tomato. The Italians serve grated Parmesan cheese with soup, and with spaghetti that has a tomato sauce.